Stuffing from the Slow Cooker
Total TimePrep: 30 min. Cook: 3 hours
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup butter
- 6 cups cubed day-old white bread
- 6 cups cubed day-old whole wheat bread
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1 teaspoon rubbed sage
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
- 2 large eggs, beaten
- In a small nonstick skillet over medium heat, cook onion and celery in butter until tender.
- In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
- Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.
Test Kitchen Tips
Nutrition Facts3/4 cup: 178 calories, 7g fat (4g saturated fat), 49mg cholesterol, 635mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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Nov 23, 2018
This was good! I will make my stuffing this way all the time now. I basically used my regular stuffing recipe with lots of celery, onion and butter using two loaves of bread and added two cans of broth and 3 eggs. I should have dried out the bread more than I did as it was a little wet or not added the third egg. Not sure why I did that. Loved the way it stayed hot in the crock all through dinner and edges were a little crisp. I usually stuff the bird and do the extra in a pan and then mix them, but this time I did it all in the crock and it was as good as in the bird without the yuck factor of stuffing the bird.
Oct 28, 2018
I love this recipe and have made my stuffing this way since it was first published. It's perfect for traditional stuffing, but last year as we were frying the turkey with a spice injected marinade, I mixed things up a little though still cooked it in the crock pot. First, the day old bread I used was half white bread and half Jalapeno cheese bread. Second, I fried and drained chorizo and added it to the sauteed onions and celery which I had sauteed with seeded, sliced Jalapenos. I still added the sage, cut less by half, omitted the poultry seasoning, and still added salt, pepper, broth, and eggs to the bread cubes. Per another couple of reviews, I used the paper towel between the pot and lid, and I crisped the top under the broiler. Different and a little Southwestern, but it was so good and went perfect with the deep fried turkey. This is such an excellent and easy recipe that can stand on its own for a traditional stuffing or you can use it as a base. I've used it as both and have never regretted making it.
Jun 27, 2018
Why the eggs? My stuffing recipe doesn't call for eggs.
Mar 19, 2018
very good! I lay chix wings all over the top to get the wonderful flavoring all through the dressing. Remove them before placing the insert under the broiler to crisp the top before serving. Remove the small amount of meat from the wings, chop and put in the finished gravy before serving. Wow! What a treat
Dec 22, 2017
Brilliant idea for stuffing in a crockpot! This recipe is so good. It reminded me of my German grandma's stuffing; she always used eggs & sage. It went together easily. I had no issues with moistness or dryness. Flavor was good. Next time (there will be many more next times) I will omit poultry seasoning since family doesn't like it; I'll keep the sage & pepper & only use 1/2 tsp. salt. Donald, thanks for sharing. I wish I had had this recipe 25 years ago!
Dec 4, 2017
This stuffing was amazing! it tasted like my moms...I didn't use eggs in mine. It was moist & delicious. Sure saved on valuable oven space I didn't have.
Nov 22, 2017
how do you share
Nov 11, 2017
I make mine similar to this but instead of just bread I use half stouffers herb bread cubes and half bread cubes which gives it a nice seasoning. HappyThanksgiving and thank you for the recipe!
Nov 30, 2016
I couldn't find the bags of cubed white and wheat bread in the store so I used Pepperidge Farm Herb Seasoned stuffing. Because this was already seasoned, I didn't add poultry seasoning, salt, pepper or sage. I also added more than one can of broth. I cooked on low in the crock pot for about 2 1/2 hours and then moved the setting to warm for another hour or two. The one thing I forgot to do was use the cooking spray, so cleanup was a bit of a challenge. Over all, the stuffing was very good and was moist. Would definitely make again!
Nov 19, 2016
I have made a similar recipe for years, but with one added ingredient. I buy turkey thighs, a package of maybe 2, and place them over the top of the dressing while it cooks. The thighs are done at the end of the cooking time, and the dressing tastes like it just came out of the bird. You could remove the thighs and pop the lift-out dish and brown in oven at the end, if you so desired.